Method

In a food processor or blender add basil, nuts, garlic, cheese and start to process. Add oil gradually and continue until a grainy texture is achieved.

This makes about 2 cups of finished pesto. To store pesto, fill a suitable jar with mix and cover with olive oil to prevent pesto discolouring. Pesto will keep for about a week in the fridge.

Bring a pot of water to the boil, add a little salt. Add gnocchi and stir a little to prevent it sticking. As the gnocchi cooks it will float to the surface remove and strain.

As the gnocchi is cooking, heat a fry pan, add 1 cup pesto and the cream stir until a cream sauce develops. When gnocchi is cooked and drained, add to the frypan and toss until coated. Serve garnished with basil leaf and parmesan.